Honey Garlic Chicken Breasts: A Sweet and Savory Delight

Introductio

Honey Garlic Chicken Breasts are a simple yet incredibly flavorful dish that combines the rich sweetness of honey with the savory depth of garlic, creating a perfect balance. The tender chicken breasts are coated in a sweet and garlicky sauce that’s easy to prepare and sure to please your taste buds. This dish is versatile enough to serve on a busy weeknight or for a special occasion, and it pairs wonderfully with a variety of sides like roasted vegetables, rice, or mashed potatoes.

The History of Ingredient

Honey: Honey is one of the oldest natural sweeteners, with a history dating back thousands of years. It has been used in cooking, medicine, and even as a preservative. Honey adds a natural sweetness and subtle complexity to dishes, and in this recipe, it provides a rich, smooth flavor that pairs beautifully with the savory garlic and chicken.
Garlic: Garlic has been used for both culinary and medicinal purposes for centuries. Its robust flavor and health benefits make it a staple in many cuisines around the world. The strong, aromatic taste of garlic complements the sweetness of honey and is essential in creating the bold flavor profile of this dish.
Chicken Breasts: Chicken is a versatile, lean protein that’s used in various forms worldwide. It is a staple in many dishes because it’s relatively mild in flavor and adaptable to different seasonings and cooking methods. Chicken breasts are a popular choice due to their tenderness and quick cooking time.

Ingredients Breakdown

For Honey Garlic Chicken Breasts, you will need:

For the Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil (or butter)
Salt and pepper, to taste
1 tablespoon fresh lemon juice (optional, for a bit of tang)

For the Honey Garlic Sauce:

1/4 cup honey
3-4 garlic cloves, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon apple cider vinegar (or rice vinegar)
1 tablespoon Dijon mustard (optional, for extra depth)
1 teaspoon cornstarch (optional, to thicken the sauce)

Step-by-Step Recipe

1. Prepare the Chicken Breasts:

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
If the chicken breasts are particularly thick, consider cutting them in half horizontally to ensure even cooking.

2. Make the Honey Garlic Sauce:

In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and Dijon mustard (if using). If you want a thicker sauce, dissolve 1 teaspoon of cornstarch in 2 teaspoons of water and add it to the sauce mixture. Set the sauce aside.

3. Cook the Chicken:

Heat olive oil (or butter) in a large skillet over medium heat.
Add the chicken breasts to the pan and cook for 6-7 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C). You can check with a meat thermometer to ensure the chicken is cooked thoroughly.

4. Add the Honey Garlic Sauce:

Once the chicken is cooked through, reduce the heat to low and pour the prepared honey garlic sauce over the chicken breasts.
Let the sauce simmer and thicken slightly, spooning it over the chicken to coat evenly for 2-3 minutes.

5. Serve:

Remove the chicken from the skillet and place it on a serving plate. Drizzle the sauce over the chicken and garnish with chopped parsley or green onions for added color and freshness.

Tips for the Perfect Honey Garlic Chicken

For a Crispy Crust: If you want a crispy crust on your chicken, you can pan-sear the chicken breasts over medium-high heat for a few minutes before reducing the heat to medium to finish cooking through. This will give the chicken a golden, slightly crispy exterior.
Thicker Sauce: If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and stir it into the sauce. Allow the sauce to simmer until it thickens to your desired consistency.
Resting the Chicken: Let the chicken breasts rest for a few minutes after cooking. This allows the juices to redistribute, keeping the chicken moist and tender.
Adjust Sweetness and Saltiness: If you want a sweeter sauce, add a little more honey. If you prefer it saltier, increase the soy sauce a bit.

Variations and Customizations

Add Spices: If you like a bit of heat, you can add red pepper flakes or a dash of hot sauce to the sauce mixture for a spicy kick. Alternatively, a pinch of smoked paprika or ground ginger can enhance the depth of flavor.
Change the Protein: This honey garlic sauce isn’t limited to chicken breasts! You can use it for other proteins like chicken thighs, pork chops, or even salmon. Just adjust the cooking time to ensure the protein is cooked through.
Add Vegetables: For a one-pan meal, add vegetables like broccoli, bell peppers, or carrots to the pan after cooking the chicken. Sauté the vegetables in the honey garlic sauce, allowing them to absorb the flavor.
Add Fresh Herbs: Fresh thyme, rosemary, or basil can add an aromatic touch to the dish. You can either incorporate them into the sauce or sprinkle them over the chicken just before serving.

Health Considerations and Nutritional Value

Chicken Breasts: Chicken breasts are a lean source of protein, making them a healthy choice for those looking to maintain or build muscle. They are low in fat and contain essential nutrients like B vitamins and selenium.
Honey: While honey is a natural sweetener, it’s still a source of sugar. It offers some antioxidants and minerals but should be consumed in moderation, especially if you’re watching your sugar intake.
Soy Sauce: Soy sauce adds a savory, umami flavor to the sauce but can be high in sodium. If you’re concerned about sodium, opt for a low-sodium soy sauce or reduce the amount used.
Apple Cider Vinegar: Apple cider vinegar is believed to have various health benefits, including aiding digestion. It adds a tangy balance to the sweetness of honey and helps cut through the richness of the sauce.

Approximate Nutritional Breakdown per Serving (1 chicken breast with sauce):

Calories: 300-350
Protein: 30g
Fat: 10-12g
Carbohydrates: 25-30g (mostly from honey)
Fiber: 1g
Sodium: 600-800mg (depending on soy sauce used)

FAQ

1. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs are a great option! They are a bit fattier and juicier than breasts, which can add extra flavor and tenderness. Adjust the cooking time slightly, as thighs may take a little longer to cook through.

2. How can I make this recipe gluten-free? To make this dish gluten-free, use tamari (a gluten-free soy sauce) instead of regular soy sauce, and make sure any other ingredients you use are labeled gluten-free.

3. Can I prepare this in advance? You can prepare the honey garlic sauce in advance and store it in the fridge for up to a week. However, it’s best to cook the chicken fresh for optimal texture. You can also marinate the chicken in the sauce for about 30 minutes before cooking for extra flavor.

4. Can I use another sweetener instead of honey? Yes, you can substitute honey with maple syrup, agave nectar, or brown sugar if you prefer. Keep in mind that each sweetener has its own distinct flavor, which may slightly alter the taste of the dish.

5. How do I store leftovers? Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop to avoid drying out the chicken.

Enjoy your Honey Garlic Chicken Breasts, a dish that combines savory, sweet, and garlicky goodness for a satisfying meal everyone will love!

Honey Garlic Chicken Breasts

Print Recipe Pin Recipe

Prep Time 4

Cook Time 8

Total Time 12

Servings 4

Calories 323 kcal

Ingredients

gredients
500 g / 1 lb chicken breast boneless and skinless (2 pieces)
Salt and pepper
1/4 cup flour Note 1
3 1/2 tbsp 50g unsalted butter (or 2 1/2 tbsp olive oil)
2 garlic cloves minced
1 1/2 tbsp apple cider vinegar or white or other clear vinegar
1 tbsp soy sauce light or all purpose (Note 2)
1/3 cup honey or maple syrup

Instructions

Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

Notes

1. Gluten free – use cornflour / cornstarch instead. It won’t brown quite as evenly but once covered in sauce, you won’t know the difference.

2. Soy Sauce – Light or all purpose soy sauce is suitable for this recipe. I don’t recommend using Dark Soy Sauce (flavour will dominate, bottle label will say if it is Dark Soy Sauce).

3. Other proteins: This sauce is ideal to use for any protein that is suitable for searing in a pan. Use chops, steaks, cutlets! Follow the recipe as written, including dusting the protein with flour. Just adjust the cook time – the trick is to add the garlic and other sauce ingredients before it is fully cooked through, so the meat finishes cooking as the sauce reduces down into a syrupy consistency.

Tofu – Use FIRM tofu. Cut “steaks” about 0.75cm / 1/4″ thick. Pat dry, spray or rub with oil, sprinkle with salt and pepper, THEN lightly coat with flour. Coat base of skillet with oil over medium high heat, then cook tofu 1 min each side until crispy, then remove onto paper towels. Then make the sauce in a small saucepan or skillet using just 2 tbsp (30g) butter (instead of 3.5 tbsp), following recipe from Step 5. Serve with crispy tofu!

Prawns/shrimp – use large prawns (thaw, drain well and pat dry if using frozen). Lightly coat prawns with flour per recipe and sear for 1 minute on the first side, then just 30 seconds on the other side before proceeding with Step 5.

Fish – cook per recipe for chicken breast. This sauce is very, very good with fish! This is a good sauce for economical fish because it’s a strong flavoured sauce. For expensive fish, I think it’s better to let the flavour of the fish come through and serve with an elegant sauce like this Lemon Butter Sauce.

4. Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn’t you? 🙂

Pin41

41 Shares